• Was it Fannie’s protégé Maria Willet Howard who published a recipe for brownies in 1907 in Lowney’s Cook Book that contained an egg?

• Was it a housewife in Bangor, Maine who forgot to add baking powder to her chocolate cake who can take credit for the brownie we know today?

What we do know is that it is a favorite and well-loved treat.

Cake or Fudge?Dorie’s version is more on the fudge side of the brownie scale than the cake side. More butter and chocolate and less flour means a more fudgey brownie.

The chocolate you use is important so use one you like. The better the chocolate, the better the brownie. I used semi-sweet Callebaut (“approved by Belgian chocolate makers” and Ottawa foodies alike), and it was delicious. If you want to use a bittersweet chocolate, you may want to use half bittersweet and half milk chocolate.

LinksI found a great article about the brownie written by Cookwise author Shirley O. Corriher.

The Nibble has an article that talks about the origin of the brownie.Playing AroundI was inspired by the Daring Bakers’ cheesecake pops to give brownie popsicles a go. I used this popsicle pan once before for my daughter’s birthday party, so it was time to dust it off and try brownies in it. Although they look cute for the photo op, I wouldn’t recommend it. This recipe was too delicate for the popsicle angle. A more cakey one would be better suited to it.

RecipeYou can find the recipe for French Chocolate Brownies at this blog Di’s Kitchen Notebook or in the book Baking: From My Home to Yours by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger!

Fannie Merritt Farmer’s original 1906 version of browniesI have a favorite brownie recipe that is more like cake that I usually make, but I was curious about Fannie Merritt Farmer’s original 1906 version of brownies. Although I have a little cookbook by Fannie, it didn’t have the brownie recipe in it. Thanks to the internet, I found the recipe and baked up a batch for comparison. I used the same Callebaut chocolate that I used in Dorie’s version. I also cut the brownies into “shapely” pieces as recommended by the recipe! These brownies were good, but more chewy, fudge-y, and had a crisp top. But, it wasn’t as chocolate-y as Dorie’s version.

Tasting NotesDorie’s French Chocolate Brownie is a delicious fudgey treat that melts in your mouth. Personally, I loved the rum-soaked raisins in these bars. They added a richness to the chocolate, but some of my tasters threw a tantrum upon tasting it, begging me, through their tears, to make a new batch sans raisins. Kids these days! I will definitely be making these again (both with and without raisins).

Recipe for Next Week (June 10)La Palette’s Strawberry Tart on page 374 chosen by Marie of A Year in Oak Cottage.

You must be joking! These are too adorable (even if they are too delicate for the stick, they photographed perfectly!) now i too want a popsicle pan, and I have never even seen or heard of such a thing! So glad I made sure to drop in on your blog! genius...

Thanks to everyone for stopping by! I've added the link to where you can buy the cake pan in the text (amazon sells everything, it seems). I definitely recommend these cake pans for more cakey cakes. Wrinkly, crumbly brownies just aren't meant to be on a stick, I guess. And the whole fudgey versus cakey thing threw me for a loop. It's so interesting to hear everyone's opinions! Thanks again for taking the time to stop by and leave a note! xo

Your brownies look amazing... What a cool idea for brownies... I am a member of a social networks site... recipebuddys.com and we recieved a post on Brownies and wanted to hear you opinions of it …I stumpled upon your post…and thought you would be a good sounding board.. we have a bake sale coming up…and want it to turn out good for our daughter… please advise…thanks